Steak, Eggs, and Gravy "So Good It's Its Own Food Group" from Twister
Make this hearty meal of steak and eggs served with fluffy mashed potatoes and rich gravy, inspired by the movie Twister.
Ingredients
- 5 russet potatoes peeled & chopped
- 1 cup milk
- 4 tablespoons butter for potatoes
- 4 tablespoons butter for steaks
- 4 tablespoons butter for roux
- 2 ribeye steaks
- 1 tablespoon salt
- 1 tablespoon fresh cracked peppercorn
- 1 cup flour
- 4 cups beef stock
- 1 tablespoon beef bouillion
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt & pepper to taste
Instructions
FOR MASHED POTATOES
- Peel and chop the potatoes into small one-inch-sized cubes. Place the chopped potatoes in a large bowl and rinse with cold water until the water runs clear. This removes excess starch and is essential for fluffy potatoes.
- Transfer the potatoes to a large heavy-bottom pan and cover with cold water. Bring to a rapid simmer, then once bubbling, boil for 15 minutes or until fork-tender.
- Drain the potatoes and rinse with warm water to remove any remaining excess starch, then place the potatoes back into the large pot and turn the heat to medium-low.
- Use a masher to mash the potatoes. For smoother potatoes, use a ricer to remove any clumps. While mashing, add 4 tablespoons of butter and let it melt into the potatoes.
- Pile the potatoes into the center of the pan and pour the milk around them, then slowly start to fold the milk in. As soon as there is no liquid sitting in the pot, stop stirring, cover, and let the potatoes rest.
FOR STEAKS & GRAVY
- Melt 2 tablespoons of butter per steak in a cast iron skillet. When frothy, add the steak and sear for 3-4 minutes, then add 2 more tablespoons of butter per steak and flip. Cook the steak another 3-4 minutes or until the internal temperature reaches rare to medium-rare. Remove the steak from the cast iron and set aside to rest, but do not wipe the pan clean.
- Add the remaining 4 tablespoons of butter to the skillet and melt. When frothy, whisk in half of the flour. Once mixed, whisk in the rest of the flour. The roux should thicken up quickly. Cook the roux while stirring constantly for 5-8 minutes or until darkened.
- Slowly pour in the stock while stirring constantly. Continue to stir until it becomes a gravy consistency, then remove from the heat.
TO SERVE
- In a separate pan, fry eggs as desired.
- Serve the steaks alongside the eggs with a pile of mashed potatoes. Pour on the gravy as desired. Enjoy!
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